II. MARCO TEÓRICO
4. Detentación o tenencia
5.1. Prevalencia de uno de los derechos reales
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INTRODUCTION
Sports performance and recovery is gently influenced by the quality of protein and supply of the amino acids at the appropriate time. Ingestion of protein alone does not build the muscles. Training and exercise is essential because they have an anabolic effect and promote protein synthesis. Baked products have popularities in the populace because of their availability, ready to eat convenience and having good shelf life (Vijaykumar et al., 2013). Because of their low moisture content this ensures less chance of microbial spoilage, therefore large scale production and distribution possible. Biscuits among all the bakery products are more significant and widely used snack by children and adult (Dhankar, 2013). Therefore, attempts are made for the formulation of cookie, in which wheat flour partially replaced with the value added flour mix.
MATERIAL AND METHODOLOGY Selection of ingredients
Nutrition is equally much more important to body to accomplish the goal set by trainers, but most of the sports person neglects it. So they need to consume food supplements for boosting endurance capacity and performance. In this view the present study aimed to formulate and develop the value added biscuits with the incorporation of selected cereal, pulse, vegetable, nuts and seeds such as maize, barley , oats, red rice flakes, soya bean, peanut, cucumber seed, almond, beet root with the addition of coffee bean.
Procurement of raw material
The maize, barley , oats, red rice flakes, soya bean, peanut, cucumber seed, almond, beet root and coffee bean were purchased from the local market of Thanjavur district in bulk.
Processing of Value Added Cookie
Raw material (Cereals, Pulse, Nuts & Seeds) Cleaning and roasting
Preparation of flour
Preparation of beet root flour and coffee bean powder Mixing of ingredients
Preparation of dough (addition of ghee and sugar) Molding & cutting
Placing on trays
Baking at 150◦c for 15 minutes
Figure - 1
Preparation of value added flour mixes
The selected raw materials were thoroughly cleaned and roasted separately and set aside for cooling. Then the roasted ingredients were made into flour using electric mixer. The powdered flour mix was stored in air tight container until further use for experiments. For the preparation of beet root powder, beet root was cleaned thoroughly using running water, then outer skin was removed and dried in tray drier at 50◦c for the period of two days. Then dried beetroot was
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powdered using electric mixer. Similarly the coffee bean was roasted and grinds it in an electric grinder. The powdered beet root powder and coffee bean powder was stored in polythene pouch separately and stored.
Preparation of value added flour mix for biscuit
Formulation was prepared by blending wheat flour and value added flour mix in different proportions. For the purpose of standardization of flour mix, a number of preliminary trials were conducted. Different combinations of flour of wheat flour and value added flour mix in the ratio of 70:30, 60:40 , 50:50 were used to prepare coffee bean incorporated cookie shown in Table-I and standardized proportion of value added coffee bean incorporated biscuit is shown in Table - II
TABLE – 1
PREPARATION OF FLOUR MIX PER 100GM
Samples Wheat flour Value added flour mixes
CB 100 -
WVACS1 70 30
WVACS2 60 40
WVACS3 50 50
CB- Control Cookie with 100% wheat flour WVACB- Wheat and Value added Cookie with coffee bean powder
TABLE – 2
STANDARDIZED RECIPE OF COOKIE
Samples Wheat flour
Value added flour mixes 50
Wheat flour 50
Ghee 50
Sugar 50
Sensory evaluation of Cookie
The prepared control and value added cookie were evaluated by a panel of judges using nine point hedonic rating scale. The parameter studied were colour/appearance, flavour, texture, taste, and over all acceptability were shown in Figure –II and Table-III
RESULT AND DISCUSSION Preparation of flour blends:
To develop the flour blends maize, barley, red rice flakes, oats, soya bean, peanut, almond and cucumber seed were procured in equal proportion and processed separately with the addition of subsequent equal proportion of beet root powder and coffee bean powder. The control cookie was prepared from whole wheat flour. From the development of value added cookie with coffee powder, the acceptability was observed in all the ratio of wheat flour: value added flour mix viz, 70:30, 60:40 and 50:50.
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Figure 2 Sensory evaluation of value added cookie
Results of mean sensory evaluation of biscuit prepared with 30,40 and 50 % of value added flour mix with the addition of wheat flour mix at 70,60 and 50% were given in the Table-III and figure – 1.
TABLE – 3
MEAN SENSORY ATTRIBUTES OF VALUE ADDED COOKIE
Samples SENSORY ATTRIBUTES Total
scores Colour&
Appearance
Flavour Texture Taste Over all acceptability
Control 8.6 8.5 8.5 8.6 8.5 42.7
S1 8.3 8.2 8 8.2 8.2 40.9
S2 8.3 8.2 8.3 8.1 8.1 41
S3 8.3 7.9 8.2 7.8 8.1 40.3
Control cookie with 100% wheat flour, Variation : S1with 70% wheat flour and 30% value
added mixes, S2 with 60% wheat flour with 40% value added mixies,S3 with 50% wheat flour
with 50% value added mixes
Sensory evaluation revealed that control cookie has got highest scores in the parameters like colour and appearance (8.6), flavour (8.5), texture (8.5),taste (8.6) and over all acceptability (8.5) where as in value added health mix cookie made from incorporation of wheat flour (60%) and value added health mixes flour (40%) shows highest scores in colour (8.3), flavour (8.2), and taste (8.3) and obtained maximum score and rated as extremely good. Plant Phytochemicals or natural antioxidants have been associated with many health benefits (Huang and Prior, 2011). CONCLUSION
Hence the present study conclude that the formulation of value added flour mix to be incorporated with wheat flour for the development of cookie was acceptable to provide health benefit to the sports person. Value added cookie with preparation up to 40% replacement with value added flour mix was acceptable in all sensory attributes. In order for athletes to meet these
7 7.5 8 8.5 9
MEAN SENSORY ATTRIBUTES OF VALUE ADDED COOKIE
control s1 s2 s3
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recommendations and obtain valuable nutrients from whole, natural foods and ability needed to apply that knowledge to their own food choices. This effort will promote change in dietary habits of the individual to obtain adequate nutrition to optimize health and fitness or sports performance.
REFERENCES
1. C. Vijay kumar, D. Peter, H. Bobde, M. John, ―Quality characteristics of cookies prepared from oats and finger millet based composite flour,‖ Journal of International Engg. Sci Technology, (3), pp. 677-683, 2013.
2. P. Dhankar, ―A Study on Development of Coconut Based Gluten Free Cookies,‖ Int Journal
Engg Sci Invent, (2), pp. 10-19, 2013.
3. D. O. Huang, and B. R. Prior, ―The Chemistry behind Antioxidant Capacity Assays, Journal
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